Double Chocolate Coconut Cake

Double Chocolate Coconut Cake Recipe
25
2 Reviews
This simple, moist chocolate cake with coconut will be a chocolate lover’s delight!
20 min
Prep Time
3
Total Time
12 servings

Ingredients

1 cup
Land O Lakes® Butter
2/3 cup
chocolate-flavored syrup
1 (7-ounce)
milk chocolate bar, broken into pieces
2 1/4 cups
all-purpose flour
1 cup
sugar
1 cup
sweetened flaked coconut
1 cup
milk
4
large Land O Lakes® Eggs
1 tablespoon
lemon juice
1 tablespoon
vanilla
1/2 teaspoon
baking soda
 
Powdered sugar, if desired

Directions

  1. Heat oven to 325°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; set aside.
  2. Place butter, chocolate syrup and chocolate bar pieces in heavy 2-quart saucepan. Cook over low heat, stirring occasionally, 4-5 minutes or until melted.
  3. Beat melted chocolate mixture and all remaining ingredients exceptpowdered sugar in bowl at medium speed, scraping bowl often, until well mixed.
  4. Pour batter into prepared pan. Bake 70-80 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert cake onto cooling rack; cool completely. Sprinkle with powdered sugar, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
470
Cholesterol
115mg
Carbohydrates
58g
Protein
7g
Fat
24g
Sodium
120mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

The recipe was easy to follow. The cake was very moist. I used coconut on top instead of sugar. I also used the dark chocolate instead of what the recipe calls for. Excellent, excellent! I will make it again soon.

Rating

This is a very good cake. I did use dark chocolate instead of the milk chocolate, and did not use the lemon juice at all. Bakes it in a tube pan and baked it for 60-65 minutes. Stays very moist, and it is better the day after it is baked, if you can keep everyone away from it that long.

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